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Foods (Basel, Switzerland)|April 30, 2021
Sausages: Nutrition, Safety, Processing and Quality ImprovementJavier CarballoFoods (Basel, Switzerland)|January 11, 2024
Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series IISidonia Martínez, Javier CarballoFoods (Basel, Switzerland)|December 24, 2021
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and StorageSidonia Martínez, Javier CarballoFoods (Basel, Switzerland)|July 14, 2023
Current Advances in Cheese MicrobiologyJuan A Centeno, Javier CarballoFoods (Basel, Switzerland)|November 11, 2022
Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental ConditionsSidonia Martínez, Carlota Fuentes, Javier CarballoMeat Science|August 6, 2013
Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breedJosé M Lorenzo, Daniel Franco, Javier CarballoThescientificworldjournal|March 24, 2016
A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes AnalysisJosé M Lorenzo, Laura Purriños, Javier CarballoMeat Science|October 30, 2012
The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón"Laura Purriños, Javier Carballo, José M LorenzoFood Microbiology|November 6, 2012
Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausagesAida Cachaldora, Sonia Fonseca, Inmaculada Franco, et al.International Journal of Food Microbiology|September 19, 2006
Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatmentSidonia Martínez, Rubén Borrajo, Inmaculada Franco, et al.Pageof 7